Vegetable Barley Beef Soup

1. 1

   Place beef in a very large pot, add water, sprinkle with salt and pepper. Cover with lid.

2. 2

   Cook until tender.

3. 3

   Let the meat cool in the broth. I then cover it with a lid and set it in the garage (remember it's very cold here) or in the refrigerator over-night to allow the fat to rise to the top.

4. 4

   Serving day:

5. 5

   Carefully remove the solid fat on top.

6. 6

   Remove beef from pan. Trim and cut into bite-size pieces, refrigerate.

7. 7

   Heat broth and add V8 juice, bring to a boil.

8. 8

   Add barley, boil for 10 minutes.

9. 9

   Add herbs and brown sugar. Stir well.

10. 10

    While the barley is cooking, chop all vegetables.

11. 11

    Add cabbage and cook for 10 minutes.

12. 12

    Remove a couple of handfuls of celery leaves from celery. Add to soup.

13. 13

    Add onion, carrots and celery.

14. 14

    Cook at a low boil.

15. 15

    Cook till vegetables are crisp tender, not mushy soft.

16. 16

    Be sure to stir well and scrape the bottom of the pot as the barley may stick.

17. 17

    If it is too thick, add a little water at a time and more seasonings.

18. 18

    When vegetables are cooked to your liking, remove the bay leaves.

19. 19

    Add the cut up meat and stir well but, gently so as not to break up the meat.

20. 20

    After meat is heated through, remove pan from heat.

* Per serving · 4 servings · Values may vary.